Ingredients
6
6 servings
- •2 cups water
- •1 cup quinoa, rinsed and drained
- •¼ teaspoon salt
- •1 large jicama, peeled and diced
- •1 cup sweetened shredded coconut
- •1 cup diced pineapple
- •¾ cup golden raisins
- •¾ cup diced sweet onion
- •2 limes, zested and juiced
- •¼ cup chopped fresh cilantro
- •½ jalapeno pepper, chopped
- •salt and ground black pepper to taste
Instructions
- Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
- Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
- Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
- Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 325
- Carbohydrate: 65g
- Fat: 6g
- Fiber: 15g
- Protein: 7g
- Sugar: 24g
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